Peanut Butter-Banana Icebox Pie

Prep / Total : 9 Hours             Makes  8 servings

2           cups cinnamon graham cracker crumbs (about 15 sheets)
1/2        cup finely chopped honey-roasted peanuts
1/2        cup butter, melted 
1           (4-oz.) semisweet chocolate baking bar, chopped
2           cups whipping cream, divided
1           (8-oz.) package cream cheese, softened
1           cup creamy peanut butter 
1/2        cup firmly packed light brown sugar
2           teaspoons vanilla extract
2           large bananas, sliced 

Toppings: sweetened whipped cream, chocolate syrup, chopped honey-roasted peanuts

1.           Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes).
2.          Microwave chocolate and 1/2 cup whipping cream in a small microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until chocolate is almost melted, stirring at 30-second intervals. Whisk until chocolate melts and mixture is smooth. (Do not overheat.) Spoon chocolate mixture into prepared crust.
3.           Beat cream cheese, next 2 ingredients, and 1/4 cup whipping cream at medium speed with an electric mixer until mixture is light and fluffy.
4.           Beat vanilla and remaining 1 1/4 cups whipping cream at high speed until stiff peaks form. Fold one-third whipped cream mixture into peanut butter mixture to loosen; fold in remaining whipped cream mixture.
5.          Arrange banana slices over chocolate mixture in crust. Spread peanut butter mixture over bananas. Cover and chill 8 hours. Serve pie with desired toppings.

Peanut Butter-Banana Icebox Pie is the dessert equivalent of a swimming hole—so refreshing you can't help but dive in.

If Elvis was alive, he would totally indulge in slice or two of this over-the-top pie. In his memory, enjoy a slice yourself.